Vegetarian Stuffed Peppers Recipe

These filling and flavorful peppers are an updated version of my mom's stuffed peppers, which were a favorite when I was growing up in upstate New York. Whenever I make them, I'm reminded of home.—Melissa McCabe, Long Beach, California

"This was great. I increased the beans to a half a cup of each. I didn't have pinto beans so I substituted chickpeas and I'd do that again. For the sauce, I used a cup of vegetable broth, 3/4 cup of tomato sauce and a two tablespoons of tomato paste. I poured some of the mixture over each pepper and put the rest in the pan. I cooked for an hour on low heat on the stove."

MY REVIEW

Bevrs User ID: 8458700230076

Reviewed Jul. 23, 2015

"YUK! I should have heeded the review that said it was only "edible" -- but it wasn't even that good. It took a LONG time to prepare; hubby finally gave me a hand. I will say this: the stuffing was excellent BEFORE I added the spaghetti sauce to it (following the advice of one of the reviewers), but the spaghetti sauce ruined it, conflicting with the taste of the stuffing. Last, but not least, the peppers were all wrong; both hubby and I threw them out. I would make the stuffing again if they didn't take so long to prepare, but, as hubby said, it's not worth it. This recipe got tossed out!"

MY REVIEW

melgoody03 User ID: 6752019225963

Reviewed May. 6, 2015

"My family really likes this recipe. I usually half the stuffing and spread it between four peppers. I still have plenty left over. I tend to use a can of Italian-style diced tomatoes because it cuts down on the prep work, and adding a bit of sauce to the stuffing gives it more flavor."

MY REVIEW

Susanksue User ID: 8094112225552

Reviewed Apr. 28, 2015

"We really enjoyed this and will definitely make this often, the only changes I made was I subsituted with pepper jack cheese and added 2 Tbsps of Worcester shire sauce. One note only four large peppers fit in my 6 qt slow cooker so next time I'll bake this in the oven. Easy and delicious!"

MY REVIEW

jasger88 User ID: 8095484102808

Reviewed Nov. 13, 2014

"Made this yesterday. Found it edible, but didn't get seconds. Not going to be my go-to recipe."

MY REVIEW

TSpahr User ID: 593869383401

Reviewed Aug. 14, 2014

"I made these last night for my daughter and I. We both loved them! The only change I will make next time is to add some extra spaghetti sauce directly to the mixture before filling the peppers. I think this would make them a tad more flavorful and moisten them up a bit. When you pour the spaghetti sauce directly on top of the pepper, it doesn't get down into the rice mixture at all. I also baked them at 400 for an hour because I didn't have time to make them in the crockpot. Think I will try the crockpot method next time. Overall, delicious!"

MY REVIEW

euge1 User ID: 3773156171992

Reviewed Jan. 16, 2014

"tasted great"

MY REVIEW

Ykattack User ID: 7584436156122

Reviewed Jan. 6, 2014

"Delicious as-is! Have made this dish several times. It is a go-to. Always have extra stuffing & I mix in some salsa and dip tortilla chips in it for lunch the next day."